In my last post I mentioned how we’ve gone gluten free, mostly. I guess people are super interested in this, and I feel like us GF peeps need to encourage each other! So, here’s my post on doing the GF thing. We are still figuring it all out, it’s definitely a work in progress, and I definitely do not consider myself an expert, probably not even novice! Here’s what’s working for us.
I don’t cook 2 separate meals. Although the kids and I are not obligated to be GF, we pretty much do it anyways, simply because it’s easier. The kids or I will have a flour tortilla with our tacos or an occasional sandwich, and I do put wheat crackers in my chili, but that’s pretty much the extent of it.
I do the majority of the grocery shopping and cooking, and I’m pretty sure J would eat eggs and cheese for every meal if I didn’t do a little research 😉 I’ve learned a lot. First of all, reading the labels is really important. It says common allergens right on the bottom of the ingredients list “Contains: Milk, soy, peanuts, wheat” etc. That’s the easiest and quickest way to tell. Often, but not always, you can find “Gluten free”on the front of packages that are. That being said, we’ve found many things that are labeled GF that you’d think would be a no-brainer. Raisins, for example. Yes, duh, they’re gluten free. Same with bacon, cheese, vegetables, fruit, etc. Gluten free green beans?! What a find! 😉
Then there are a ton of things that have gluten that I would have never thought. Chili/taco seasoning, most chocolate, frozen turkey meatballs, beer, condensed soups, salad dressings, many pre-made sauces, anything malted or malt flavoring, of course anything with wheat, flour, or barley. It seems like almost all processed things have gluten. I do buy some specifically GF stuff, and it’s usually made with rice or oat flour instead of wheat. They mostly taste pretty good, but we just do a few of them. We’ve kind of just switched to not eating the kind of stuff that normally has gluten in it, or I . They are more expensive and a bit harder to find. Aldi has a great GF line called ‘Live G-free’ that is really well priced and tastes great. Here’s a look at what we currently have in the specific GF variety:
So here’s basically what we’re eating:
Breakfast: eggs, omelets/salsa, some protein bars, bacon, hashbrown egg bake
Lunches: corn tortilla quesadillas/wraps, eggs, salads, GF leftovers from dinner
Mexican lasagna (this is a big favorite in our house)
Tacos (corn tortillas)
Enchiladas (corn tortillas)
Sausage and veggie soup
Baked potato bar (cheese, sour cream, bacon, broccoli, etc)
Homemade pizza with the G-free brand crust
Snacks: hard boiled eggs, almonds, dried fruit, yogurt with flaxseed, fresh fruit, cheese sticks, tortilla chips/salsa, cottage cheese, rice krispies treats
Yeah, we’re eating a lot of eggs. We are currently averaging 3-4 dozen eggs/week. I guess they are a cheap protein source so that’s good!!!
Eating out: We haven’t done much of this lately. We’ve got 4 kids and trying to put money towards other things, soooo yeah. I do know that Applebees marks their food as GF and has several choices, and the southwestern salad at McDonalds is GF and VERY good (but hard to eat while driving)!
So that’s my post on gluten free. We’ve got a lot to learn, but are on the upwards swing. And he’s worth it 🙂